Spicy & Cheesy ‘Shinjeon’ Style Gimbap
Recreate the Viral ‘Shinjeon’ Cheese Gimbap at Home!
Craving something spicy, tangy, and utterly satisfying? This recipe is your perfect answer, inspired by the immensely popular ‘Shinjeon’ Tteokbokki! Instead of plain rice, we’re using rice stir-fried with the signature spicy sauce of Shinjeon Tteokbokki. This gimbap packs a flavorful punch, but fear not! We’re adding a generous layer of melted mozzarella cheese inside, which beautifully balances the heat with its creamy, mild flavor. It’s the ultimate fusion of spicy and cheesy goodness that will cure any craving!
Ingredients- 2/3 bowl of cooked rice (warm)
- 1 sheet of dried seaweed (gim)
- 1/8 of a napa cabbage kimchi, finely chopped
- 1 can of tuna (drained)
- 1/2 stalk of green onion, finely chopped
- 200g of mozzarella cheese
- 1 Tbsp butter
- A little cooking oil
Cooking Instructions
Step 1
Begin by preparing the kimchi. Rinse the kimchi if it’s very sour, and then finely chop it into small pieces (about 0.5cm x 0.5cm). Heat a little cooking oil in a pan over medium-low heat and stir-fry the chopped kimchi until its tangy aroma mellows out. This step helps to reduce excess sourness and deepen the flavor.
Step 2
Once the kimchi is well-stirred, add the drained tuna to the pan and continue to stir-fry with the kimchi. Mix the savory tuna well with the cooked kimchi. Finally, add the finely chopped green onions and stir-fry for another minute until fragrant.
Step 3
Add the warm cooked rice and 1 tablespoon of butter to the pan with the kimchi and tuna mixture. Gently break up any clumps of rice with your spatula while stir-frying. The butter will melt, adding a rich, nutty flavor to the rice and helping everything combine beautifully.
Step 4
Now, let’s prepare the cheese. Place the 200g of mozzarella cheese in a microwave-safe bowl. Microwave for about 40 seconds, or until the cheese is soft and melted. Be careful not to overcook it, as it can become tough.
Step 5
Lay out the gimbap seaweed sheet (gim). Spread the prepared rice mixture evenly over the seaweed, leaving a small border at the top. Dollop the melted mozzarella cheese over the rice. Carefully and tightly roll the gimbap. Once rolled, slice it into bite-sized pieces (about 1.5-2cm thick). Enjoy your delicious, spicy, and cheesy ‘Shinjeon’ style gimbap!
